Come with us and discover the Lawa, the typical Inca food of Cusco in 2025

The lawa, name that in Quechua means “cream of grains”, is one of the most typical and little known meals by our visitors. is one of the most typical and little known foods by our visitors, since this delicious delicacy is not so commercial, and is consumed by families more privately. I know you are asking, is it worth trying this dish?

The answer is and will be a thousand times yes, not only for its peculiar flavor but also because it carries a lot of history within its peculiar ingredients, which can only be found in the Andean highlands.

The lawa - A close-up of Lawa Cusqueña in a clay bowl, showcasing its vibrant mix of quinoa, vegetables, and herbs with Cusco’s Plaza de Armas blurred in the background.

The history of the Lawa

The history of the lawa goes back to the Tahuantinsuyo, or even before them, with the first settlers of the Cusco highlands. And this is because it is a cream soup made in its beginnings from corn (choclo).

With the passing of time, it began to have variations, as the Incas began to have more control over agriculture and over the different types of potatoes.
They began to make this food as an alternative to the conventional, which were the phuspu and corn with cheese.
In addition to the fact that this food was useful in times of frost, it also provided nutrients for children and infants at that time. The ease of its preparation made the lawa become better known among the inhabitants of ancient Cusco. Because meat, potatoes and cheese could also be added.

The lawa - A wooden spoon stirs a pot of Lawa Cusqueña, revealing chunks of Andean tubers and grains, set against a highlands landscape.

Where can I find Lawa in Cusco?

For those who wish to dazzle their palate with this exquisite delicacy, you can find it in the markets of: San Pedro, Huancaro, Ccascaparo, and Vinocanchon. These are the markets that continue to maintain the culinary tradition and resist the gastronomic changes that have been taking place in recent years.

Hands serve Lawa Cusqueña from a large pot, highlighting its creamy texture and vibrant veggies, with Machu Picchu in the distance.

The ancestry within the Lawa

It is true that the Lawa was also served in important events and ceremonies directed to the God Inti, for its direct connection with corn (representative food of the Tahuantinsuyo).
It was also served at the time of the corn harvest, giving it a more unique flavor. There is an expression widely used among the inhabitants of the Peruvian highlands which is, from the farm to the pot. And the lawa at harvest time was exactly that, the corn was harvested, the freshly harvested corn was ground and the lawa was prepared to share with all those who came to this important moment.

A close-up of Lawa Cusqueña in a clay bowl, showcasing its vibrant mix of quinoa, vegetables, and herbs with Cusco’s Plaza de Armas blurred in the background.

Lawa Nutrients: An Analysis

The traditional recipe for Lawa varies, but usually includes fresh choclo (baby corn), Andean cheese, fava beans (optional), and herbs such as huacatay or culantro, cooked in water to form a thick cream. Below is a breakdown of the main nutrients and their contribution to survival at high altitudes:

Choclo (Fresh Corn)

Complex Carbohydrates: Supplies 20-25 g per 100 g. Fresh corn energizes the body with long-lasting fuel, perfect for tough tasks in high altitudes needing extra calories.
Fiber: Contributes 2-3 g per 100 g. Fiber accelerates digestion, tackling the sluggish metabolism caused by elevation.
Vitamin B1 (Thiamine): Provides 0.2 mg per 100 g. Thiamine converts carbohydrates into energy, driving away exhaustion.
Magnesium: Delivers 37 mg per 100 g. Magnesium boosts muscle performance and relieves cold-weather cramps.

Andean Cheese (Fresh or Cured)

Protein: Offers 15-20 g per 100 g. Cheese rebuilds muscle tissue after grueling hikes or farm work.
Fats: Adds 20-25 g per 100 g. These rich calories (200-300 kcal) warm the body against freezing temperatures.
Calcium: Provides 400-600 mg per 100 g. Calcium fortifies bones, enduring the strain of rugged landscapes.
Sodium: Contributes 300-500 mg. Sodium maintains hydration, countering altitude’s dehydrating effects.

Fava Beans (Optional)

Protein: Delivers 7-8 g per 100 g. Fava beans enrich the diet with vital amino acids.
Carbohydrates: Supplies 15 g per 100 g. They power the body with additional energy.
Iron: Offers 2-3 mg per 100 g. Iron fights anemia, crucial in oxygen-scarce heights.
Potassium: Provides 300-400 mg per 100 g. Potassium stabilizes blood pressure, stressed by chilly conditions.

Huacatay or Cilantro (Aromatic Herbs)

Antioxidants: Supplies compounds like beta-carotene and flavonoids. These protect cells from oxidative stress at high altitudes.
Vitamin C: Delivers 10-20 mg per 100 g. Vitamin C strengthens immunity, strained by cold.
Digestive Boost: Ignites gastric juices. Herbs smooth the digestion of this hearty chowder.

The lawa - A family shares Lawa Cusqueña at a Cusco market, the creamy soup glowing with quinoa and veggies in traditional pottery.

Key Benefits for High Altitudes

Altitude Resilience: Iron and magnesium improve oxygen flow and metabolism in low-pressure environments.

Sustained Energy: Carbs and fats energize the body, offsetting the 15-20% extra calorie burn in thin air.

Core Warmth: The steaming, thick blend heats the body, resisting Andean frost.

Physical Renewal: Proteins and minerals restore muscles and bones after demanding days.

Internal Warmth: Warm, thick texture raises body temperature, counteracting the Andean cold.

Physical Recovery: Proteins and minerals repair muscles and bones after long days.
Altitude Adaptation: Iron and magnesium support oxygenation and metabolism in a low atmospheric pressure environment.

Do not miss this opportunity to taste this Inca delicacy and feel the energy that continues to be transmitted from generation to generation with the Lawa.